Moose tea
By VicentaLakin
A tea mousse, an elegance to be pure, a true moose, a tender, soft sip, as if it were in a quiet, green forest, with a true sense of nature, and a good moment to shine between the lips。
Recipe Recommendations
- eggs the 3
- salad oil 32g
- milk 24g
- fine sugar 24g
- sugar 48G
- matcha powder 10g
- lemon juice 5g
- low-gluten flour 50g
- mousse powder 50g
- pure milk 100g
- whipped cream 200g
- gelatin tablets 2 tablets
- sweetening
- baking
- half an hour
- ordinary
Steps for Moose tea
1
Cake-activation step, yolk
2
salad oil, milk, 24 g fine sugar mixed and evenly mixed
3
Add yolk
4
Sifted flour and powdered tea mixed it with a hand-striped eggmaker
5
emelty with 48 g fine sugar, with lemon juice to a hard hair bubble
6
Take a third of the protein and mix it evenly with the yolk paste, and pour it all into the remaining protein
7
When you're mixed, you fall into the mold
8
The oven preheats, up and down, 170 degrees, 20-25 minutes
9
When the cake is baked, it's taken out for cold and cut into three pieces according to the shape of the grinder
10
The Moose liquid operation step for the glintin, which was soft with iced water and warmed with milk, was mixed with the glint to melt, and the moose was mixed with the moose。
11
then you add 200 g of cream and you mix it evenly
12
Put one piece of cake in the mold, one layer of moose, scrape it, three times, and then put the cake in the freezer for over an hour
13
Take out a hot towel and cover the edges of the mold